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Place chicken in the bottom of the slow cooker.
In a medium bowl whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic, sriracha and the white parts only of the scallions.
Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low. (Cooking time depends on the thickness of your chicken. My chicken breasts were pretty small and took 2 1/2 hours.)
Remove the chicken from the liquid and place on a plate or cutting board. Allow the chicken to rest for a couple of minutes and then shred with two forks or slice it up with a knife.
Transfer the liquid from the slow cooker to a small saucepan.
Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce.
Cook on high until bubbly and thickened, whisking constantly. Pour the sauce back in the slow cooker along with the shredded chicken and toss to coat.
Serve immediately with sesame seeds and green onions for garnish.